Manti: A Turkish Recipe for the Patient Among You
Just before heading off to the airport, our colleagues at Metrohm Turkey had one last challenge for me: cooking manti, a kind of Turkish pasta filled with ground beef. I really recommend you try this recipe, because these manti are to die for, but know that the preparation takes some time. But if you cook them with friends or if you simply enjoy cooking, the journey is the reward. Luckily I had a lot of help from Metrohm Turkey’s team—and the result was definitely worth the time and effort!
Manti are tiny Turkish ravioli, which are best enjoyed with a spicy yogurt sauce. It’s very garlicky too, so make sure to feed your manti to your friends and family as well to not get any negative attention … I’m sure they’ll gladly take a dish of fresh manti off your hands! Here’s how you prepare them.
For the dough:
- 3 cups flour
- 1 cup warm water
- 1 egg
For the filling:
- 250 gr low fat ground beef
- 1 onion
- Black pepper
- Red pepper flakes
For the sauce:
- Red pepper flakes
Put the flour into a large bowl and make a hole in it’s center. Add the egg into the hole and sprinkle a pinch of salt onto the mixture. Then knead the dough while adding water gradually. The dough should be nice and elastic by the end. Divide the dough into portions and lightly flour a work surface. Roll out the dough as thin as you can and cut it into squares of about 2.5 × 2.5 cm.
Season the ground meat with red pepper flakes, black pepper, salt, and grated onion for the filling. Put small pieces of filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour on top of the manti to prevent sticking.
Bring a large pot of salted water to a boil over medium heat. Cook the manti until the filling is no longer pink and the dough is tender, about 20 to 25 minutes. Drain well. Divide the manti among four plates.
For the sauce, heat some oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil. Don’t let them burn! Remove from heat and keep warm. Mince the garlic and stir it into the yogurt. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil. Enjoy!